It seems the main concern of raw vs cooked tomatoes is the concentration of lycopene.

as it turns out, this is one case where a vegetable is more healthful cooked than it is raw: Tomatoes contain a lot of water, so they become more concentrated as the water evaporates during cooking. The result is that a half cup of cooked tomatoes, in the form of sauce or paste, for instance, is a far more concentrated source of lycopene than a half cup of fresh tomatoes. And your body absorbs more lycopene from cooked or processed tomatoes, especially when the tomatoes are cooked with a little oil, as they often are. (Serving raw tomatoes with oil--a drizzle of olive oil, for instance--also enhances lycopene absorption).

Yes, cooked tomatoes are better because of the lycopene. I've read a few things about this. It's present in ketchup.

I like tomatoes however they are cooked. Sundried tomatoes are nice, Mediterranean style.

I never ate tomatoes until I was 21 - you know how you persuade yourself when you are a kid you don't like certain foods..... I never ate olives until last year, but I love them - green olives are one of my favourite foods.